Viininkäsittely

Viininkäsittely refers to the processes involved in transforming grape juice into wine. It encompasses a series of steps designed to control fermentation, extraction, aging, and stabilization, ultimately influencing the wine's flavor, aroma, color, and texture. The process begins with harvesting ripe grapes, which are then typically destemmed and crushed to release their juice, known as must.

For white wines, the must is usually pressed to separate the juice from the skins and seeds before fermentation. Red wine production involves fermenting the must with the skins, which impart color and tannins. Yeast, either naturally present or added, consumes the sugars in the must, converting them into alcohol and carbon dioxide. This fermentation stage is crucial and can be influenced by temperature and yeast strain.

Following primary fermentation, a secondary fermentation, malolactic fermentation, may occur, converting sharp malic acid into softer lactic acid, contributing to a smoother mouthfeel. Aging, often in oak barrels or stainless steel tanks, allows the wine to develop complexity and mellow. During aging, processes like racking (transferring wine from one container to another) and fining (clarifying the wine) may be employed. Finally, the wine is stabilized and bottled, ready for consumption or further aging in the bottle. Each step in viininkäsittely offers winemakers opportunities to shape the final character of the wine.